Roasted Garlic & Capsicum Soup

By author photo Jenny Craig Team


Serves 2.


1 head of garlic, cut in half lengthways
2 red capsicums
1 red onion, halved with skins removed
1 carrot, cut into rounds
1 zucchini, cut into rounds
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli flakes (optional)
¾ cup vegetable stock
400g tinned tomatoes
Pepper to taste
Fresh basil to garnish (optional)
Optional: Serve with a dollop of plain fat free yoghurt, use from your Milk serves



  1. Preheat oven to 200°C. Place garlic, capsicum, onion, carrot and zucchini onto a lined oven tray.
  2. Spray lightly with oil and season with cumin, coriander powder and chilli flakes (if using).
  3. Bake vegetables in the oven for 30 minutes until the vegetables are tender and the capsicum skin is blackened.
  4. Transfer the capsicum to a bowl and cover with cling film.
  5. Set aside for 5 minutes or until cool enough to handle.
  6. When cool, remove and discard the capsicum skin and seeds.
  7. Process the cooked vegetables together with the vegetable stock and tinned tomatoes using a blender, food processor or a stick blender until smooth.
  8. Pour the pureed soup into a saucepan and heat on medium to high heat to bring the soup to the boil.
  9. Turn down the heat and simmer the soup for 5-10 minutes.
  10. To serve, pour the soup into a bowl and garnish with fresh basil, a dollop of plain fat free yoghurt and pepper.

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